Name: Salmon Burgers with Tzatziki
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: 500 g salmon fillet; 50 g breadcrumb; 1 pcs egg; 4 pcs burger bun; 200 g greek yogurt; 1 pcs cucumber; 2 cloves garlic; 2 tbsp lemon juice; 50 g arugula; 2 tbsp olive oil; 0 salt; 0 black pepper

UntrainedChef

Tips from the kitchen

Chop the salmon by hand instead of using a food processor. You want small pieces, not a paste, so the patties hold together but still have some texture when you bite in.
The cucumber is the make-or-break step for the tzatziki. Squeeze it hard in a towel until you think it's dry, then squeeze again. Watery tzatziki slides right off the bun.
Keep your hands wet when forming the patties. The mixture is sticky and will fight you otherwise. A quick dip in cold water between each patty does the trick.
Don't move the patties around in the pan. Let them sit the full 3-4 minutes so a golden crust forms, then flip once. Poking at them makes them fall apart.
Make the tzatziki first and let it sit while you do everything else. The garlic mellows and the flavors come together in those few minutes.

Ways to vary it

Swap the arugula for baby spinach or thin slices of red onion if you want a sharper bite.
A little fresh dill stirred into the tzatziki plays well with the salmon, if you have some on hand.
Skip the buns and serve the patties over rice or a salad with the tzatziki spooned on top for a lighter plate.

Storage & leftovers

The cooked patties keep in the fridge for up to 2 days in a sealed container. Reheat them gently in a pan over medium-low so they don't dry out, or eat them cold the next day in the bun. The tzatziki holds for about 3 days but may release a little water, so give it a stir before using. I wouldn't freeze the assembled burgers, but the raw patties freeze fine for a month.